Beef Teriyaki

The best beef teriyaki

There are so many different versions of Beef Teriyaki out in the world and I feel like we’ve tried hundreds in our house. Through all the trial and error, the easiest one ended up being not only point friendly, but the easiest to make! It’s sweet, sticky, and delicious. We love to serve ours with basmati rice and roasted broccoli.

This recipe is an easy way to get dinner on the table in 20 minutes and the whole family will love it!

Beef Teriyaki Ingredients

The ingredients for this recipe are pantry staples in our house. As long as we have beef, we can almost guarantee we can make this up on the fly. Simple, easy to find ingredients make this a breeze!

Soy Sauce – we opt for the low sodium version in our house. While the full sodium version would work fine, we prefer the taste and nutrition info of the lower sodium kind.

Brown Sugar/Brown Sugar Substitute – You can use either. The small amount used doesn’t break the bank on calories or WW points if you use the real deal. My preferred brand for the substitute is Swerve.

Honey – any good honey will do!

Minced Garlic – we buy the kind in the jar because honestly, I hate mincing garlic.

Minced Ginger – I use the squeeze kind that you can find in the produce section of your grocery store. I hate peeling ginger and I find I use it more frequently if I use the squeeze kind.

Corn Starch – you don’t have to use this, but when made into a slurry with the water, it’s what will thicken your sauce.

Beef Sirloin – you can really use any cut of beef here if sliced thin. You could even make this Beef Teriyaki with ground beef if you wanted. It would totally work! Sirloin just happens to be our favorite.

Oil – I opt for avocado oil, but you just need a little bit to cook the meat. You can even use cooking spray instead.

How to make beef teriyaki

(full recipe instructions with measurements and printable card are at the end of this post)

In a small sauce pan, combine the soy sauce, brown sugar, honey, garlic, and ginger. Whisk together and simmer 15 minutes, stirring frequently.

While the sauce is simmering, heat oil (or cooking spray of choice) in a large flat bottomed skillet. Add the thin sliced meat and cook briefly, just until browned. Do not overcook. It will be done in 1-3 minutes depending on preference. Remove from heat and set aside.

Make a slurry by whisking together corn starch and cold water. Whisk into the sauce and simmer until thickened, stirring frequently.

Once sauce has thickened, pour over meat and stir until all the meat is coated.

Serve over rice.

Can Beef Teriyaki be made ahead of time?

You can, but if you’re looking for the best result, I recommend making it when you’re ready to eat it. That is unless you’re looking to make it into a freezer meal! In that case, you could make the sauce in advance (minus the corn starch), cut your beef up and put them in separate bags in the freezer. When ready to cook, thaw them and cook them up!

Instructions

In a small sauce pan, combine the soy sauce, brown sugar, honey, garlic, and ginger. Whisk together and simmer 15 minutes, stirring frequently.

While the sauce is simmering, heat oil (or cooking spray of choice) in a large flat bottomed skillet. Add the thin sliced meat and cook briefly, just until browned. Do not overcook. It will be done in 1-3 minutes depending on preference. Remove from heat and set aside.

Make a slurry by whisking together corn starch and cold water. Whisk into the sauce and simmer until thickened, stirring frequently.

Once sauce has thickened, pour over meat and stir until all the meat is coated.

Reader Interactions

Your email address will not be published. Required fields are marked *

Rate this recipe★☆★☆★☆★☆★☆

Comment

Name *

Email *

Website

Current ye@r *

Leave this field empty

Primary Sidebar

Meet Kara

Kara is a wife & mother living deep in the heart of Texas. She loves all things food and spending time with her family and dogs. She has a passion for cooking and loves making yummy, family-friendly recipes. Read More…